| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR, WHEAT, GENERAL PURPOSE | 9-7/8 lbs | 2 gallons | 1 quart |
| BAKING POWDER | 3-7/8 ounces | 1/2 cup | |
| MILK, BUTTERMILK, DRY | 2-3/8 lbs | 1 quart | 1/2 cup |
| BAKING SODA | 1 ounce | 2 tablespoons | |
| SALT | 1-7/8 ounces | 3 tablespoons | |
| SUGAR, GRANULATED | 12-1/3 ounces | 1-3/4 cups | |
| EGGS, WHOLE, FROZEN | 2-2/3 lbs | 1 quart | 1 cup |
| WATER | 13 lbs | 1 gallon | 2-1/4 quarts |
| OIL, SALAD | 1 lbs | 2 cups | |
| COOKING SPRAY, NONSTICK | 2 ounces | 1/4 cup | 1/3 tablespoon |
Sift together flour, baking powder, dry buttermilk, salt, sugar, and baking soda.
Add eggs and water; mix at low speed about 1 minute or until blended.
Blend in salad oil or melted shortening about 1 minute.
Lightly spray griddle with non-stick cooking spray. Pour 1/4 cup batter onto hot griddle. Cook on one side 1-1/2 to 2 minutes or until top is covered with bubbles and underside is browned. Turn; cook on other side 1-1/2 to 2 minutes.
Portion 2 Cakes
Yield 100